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Chicharrón Colombiano

Name: Chicharrón Colombiano
Prep time: 10 min
Cook time: 45 min
Yield: 6
Ingredients: 2 lb pork belly, skin on, cut into 2-inch strips; 2 cups water; 2 cloves garlic, smashed; 1 tsp salt, plus more for sprinkling; 1 tsp ground cumin (optional); 1/2 cup hogao or ají, for serving

Pork belly boiled, then fried in its own fat until the skin shatters — the crispy crown of the bandeja paisa.

⏱ 10 minPrep time

🔥 45 minCook time

🍽 6Servings

🏷 AppetizerCategory

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Colombian chicharrón is not the fried snacking crackling of other countries; it is a meal in itself, with thick, meaty pieces of pork belly that are first simmered, then fried until golden. It anchors the bandeja paisa and stars in fritangas all over the country.

Pork belly, water, salt — that’s the whole trick

The two-step method delivers tender, juicy meat under a crust that cracks with a satisfying snap. Each piece is salty, rich, and porky, and a swipe through hogao turns it into the single most decadent bite on the Colombian table.

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Step by stepInstructions

Place the pork strips in a heavy pot, add the water, garlic, and salt, and bring to a boil; simmer uncovered over medium heat until the water evaporates, about 25 minutes.
Reduce the heat to medium-low and let the pork fry in its own rendered fat, turning occasionally, for 15 to 20 minutes until deep golden and crisp.
If the pieces start to stick, add a tablespoon of water and continue frying until it evaporates and the skin crisps again.
Transfer to paper towels, sprinkle with salt and cumin, and let rest 5 minutes — the skin should shatter when you bite it.
Serve warm with hogao, arepas, and lime.

💡 Chef tips & storage

Start with skin-on pork belly and dry the skin well before frying — moisture is the enemy of crackling. Chicharrón keeps 3 days refrigerated and re-crisps in a 400°F oven for 5 minutes.

Recipe details

Prep10 min

Cook45 min

Servings6

CategoryAppetizer

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Chicharrón Colombiano

Pork belly, water, salt — that’s the whole trick

Step by stepInstructions

💡 Chef tips & storage

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Chicharrón Colombiano

Pork belly, water, salt — that’s the whole trick

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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